napoleon "from the quick puff pastry with sour cream

Napoleon "from the quick puff pastry with sour cream

I take another half of this rate of all products - so that the excess cake was for sprinkling. CREAM - the custard is best suited here - gentle and not greasy.
3.1 (votes: 4)
Cook time 121 min
Difficulty level medium


salt taste
butter 200 g
sour cream 200 g
puff pastry 500 g

How to prepare napoleon "from the quick puff pastry with sour cream:

1 Pour the flour on the board, put chilled butter in small pieces and chop it all in small pieces.
2 After that, in the flour, make a groove and pour in the sour cream, sprinkle a little and mix the dough. From the dough roll the ball and put it in the refrigerator for several hours.
3 Before baking roll out and fold, once again roll out and fold in 2-3 times. EVERYTHING - our dough is ready.
4 Divide approximately 4-5-6 cakes (as it will) and bake in the oven 180 gr. minutes 30.
5 While cakes are baked, make a cream of 1/2 liter of milk, 1 glass of cold milk, 2-3 tablespoons of flour, 2 eggs, 1.5 cups of sugar, 150 g of sour cream, vanillin. Eggs beat up with sugar, add 1 glass of cold milk and flour, beat. Pour this mass into boiling 1/2 liter of milk. Cook until thick, stirring constantly, but do not boil.
6 Remove from heat, cool, beat with soft butter and vanilla. If desired, you can add 2-3 tablespoons to the cream. cognac (optional)
7 Ready cakes take out of the oven and allow to cool. Then cover with cream. Edges I did not immediately bleed

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